Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
If you’ve been looking to bake a crusty, golden loaf of sourdough without the complexity of typical recipes then this easy sourdough artisan bread recipe is for you! Designed for simplicity, this method uses everyday measurements, minimal steps, and a stand mixer (or hand-kneading) to create a dough that’s ready to bake in just one day. Baked in an enameled cast iron pot (with other options), the result is a beautifully blistered crust with a soft, chewy interior — perfect for both beginners and seasoned bakers seeking a reliable, no-fuss loaf.
✩ What readers are saying…
“I wish I could say how great this recipe is in words!… Could this be true? Could I have found the perfect sourdough recipe for me and my family? After all these years and all these attempts, suddenly, in my lap, the sourdough recipe that really IS “The Easiest Best Sourdough Recipe on Earth”? Really? Well, I’m here to tell you, “YES!” Emphatically, “YES!” This is it! So good! So easy! So perfect! Please try this recipe! You will be so happy you did.” -David
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Ever since I grew my first sourdough starter and explored how to make sourdough bread, I’ve wanted to be able to make a really good loaf of artisan sourdough bread like my favorite regular yeast easy artisan bread.
I was looking for an easy sourdough bread recipe that had a crispy crust with a nice texture and holes inside, but that was simple to make. Preferably a same day sourdough bread similar to my super easy artisan bread which bakes in an enameled cast iron pot.
What I mean by ‘easy’ is a basic everyday kind of sourdough bread recipe that uses cups to measure, few steps, and very little science involved, sort of like our great-grandmothers would’ve made.
If you’d like to get really into sourdough – which can quickly become complicated (and frankly, overwhelming to me), I’ve found Northwest Sourdough to be very thorough and not too hard to follow for those wanting to dig a little deeper.
I searched for a couple years to find a technique that would produce a loaf of artisan sourdough bread that was all the things I wanted.
When I found this great recipe I knew right away that I could adapt it to be even easier, use my favorite enameled cast iron pot, and consistently turn out good loaves.
And it did! This is truly the easiest sourdough bread recipe that anyone can make, from beginners to seasoned bread bakers. It can be made quickly (well, in sourdough terms) in one day or you can choose a bulk fermentation overnight in a refrigerator.
I want to say, too, that for me an easy bread is always made with a stand mixer, but this recipe can be made by hand – you will just have to work a bit harder.
Artisan Sourdough Bread Recipe Video
Ingredient Notes
You need only 3-4 ingredients for this classic bread – here are some notes and answers to questions I’ve gotten about the ingredients:
- Flour: You can make this bread with all-purpose, white whole wheat, spelt, or whole wheat flours. Spelt and whole wheat will have a denser crumb and less holes. You may get a taller rise by using bread flour, either white or whole wheat, which contains more protein (higher protein content in flour is needed for gluten development). Note: Pastry flours have less protein, which makes them great for cookies, muffins, and quick breads, but not for yeast or sourdough (wild yeast) breads.
In these photos I have used all white whole wheat flour with my regular whole wheat starter so the bread isn’t as white as loaves made with white flour. I also share a loaf made with regular whole wheat below. I always use a whole wheat starter and typically mix and match the flours I have on hand.
- Sourdough starter: I created my starter using these easy steps with whole wheat flour. Your starter should be strong for this recipe – very bubbly and doubling in volume after feeding in 6 hours or less (see the Important Note below). I like to feed the starter the night before (see timeline below).
- Salt: This is the third ingredient you must include in the recipe (in addition to water) or your bread will be very tasteless. After making this one time, feel free to adjust the salt to your preferences.
- Honey: I’ve made this ingredient optional, but I always use it. It adds a bit of immediate sugars for the yeasts to feed on as well as helping the crust to brown.
Sourdough Artisan Bread Step-by-Step Instructions
Step 1. Add all the ingredients (flour, water, starter, optional honey, and salt) to a bowl and mix dough just until combined. Let sit for 15 minutes. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
Step 2. As you’re kneading, add more flour as needed, a little at a time, to create a dough that’s still clinging to the bottom of the bowl, but clearing the upper part of the bowl. It should be tacky, but not cling to your finger other than a bit of residue as shown.
TIP: If you’d like to add dried or fresh herbs or any other mix-ins, add them during this kneading portion. Wait until you’ve got the dough to the stage you see in step 2 and then mix them in before scraping into the bowl.
Step 3: Transfer to a large bowl, lightly coated with oil. The dough should stick to the bottom and need to be scraped out.
Step 4: Cover with plastic wrap or a damp towel and let the dough rest for 3 hours.
TIP: I use plastic “shower cap” type bowl covers which I wash and reuse over and over – I’ve had many of them for years. I’ve found plastic keeps the dough more moist over the long rise than a damp towel. Update: I’ve recently been moving away from plastic in the kitchen and have found that beeswax bowl covers do a nice job of keeping the dough moist while rising.
Step 5: During the 3 hour rise, turn and fold the dough once or twice by bringing all the edges of the dough to the center.
Step 6: Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough – add more oil to your hands if needed. This is described in detail in the video.
Step 7: After the second rise, place a piece of parchment paper on a cookie sheet or small skillet (see tip below), sprinkle the dough with flour and gently shape the dough into a ball or oval right over the bowl (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier. Replace the cover for the final rise.
Step 8: While the shaped dough is resting at room temperature, set an empty 4-6 quart enameled cast iron (or regular cast iron) dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes. (See FAQs below for cooking without a dutch oven.)
TIP 1: I flour my fingers after setting on the parchment and then use them to push the edges under the loaf to get the shape I want, make it more compact, and create more surface tension. See video for more details.
TIP 2: Shape the dough into a small skillet to keep the edges from spreading as much as a cookie sheet. If you have a bread proofing basket, feel free to use that.
Step 9: When the timer goes off, slash the top of the loaf with a serrated knife in 2-3 places making whatever pattern you’d like. If you have a lame, you can use that to make more intricate patterns.
Step 10: Transfer the slashed loaf to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
Step 11: Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown and internal temperature reads 190 to 200 degrees with an instant read thermometer.
Look at that crust! That’s bread-beauty right there, isn’t it? Blistered and cracked and bubbly. You can see why I think this easy sourdough bread recipe is the best!
What about using all whole wheat flour?
The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf pictures made with whole wheat white flour), so the crust isn’t quite the same, but still passes the test.
And the interior is a bit more dense, but still full of holes, chewy, and with just a touch of sourness. Perfection. (Note: When made with all regular whole wheat flour there will be only tiny holes in the crumb, making it more dense than this – but it’s still good in my opinion.)
Since sourdough starter is best when it’s used weekly or every two weeks, I now make this sourdough bread recipe more than my favorite easy artisan bread. But either is a winner recipe, in my book.
Important Note on Using Starter to Make Bread
I have gotten many comments on this recipe along the lines of, “great flavor, but it was so flat,” or “I let it rise all day and it didn’t double.” Here’s what I’ve learned on my sourdough journey:
You cannot make bread rise well with a new starter. It needs time to grow and strengthen to be able to rise bread.
You may be able to rush it if you’re doing a lot of feedings, but it may take weeks or up to a month for the starter to be strong enough to raise bread.
How do you know if a starter is strong enough to raise bread?
Here’s the test I use and find the easiest:
If your starter doubles in less than 6 hours, it is strong enough to raise bread.
If you don’t have a way to measure, use a piece of tape on the outside of your container – anything that allows you to see if it’s doubled. When it’s doubled, you can confidently use this recipe! (
What about using the float test? I find that when working with whole grains the float test (seeing if a piece of your starter floats in water) isn’t as good a guideline as doubling.
What do I do with all the starter I’m making, feeding, and removing while waiting for it to be strong enough to double?
You can make recipes that don’t rely on the wild yeast in sourdough to completely raise it! Lovely baked goods like:
- Whole Wheat Sourdough Crackers
- Sourdough English Muffins
- Sourdough Waffles
- Sourdough Cheese Batter Bread (use this when you’re this close to making bread – the batter doesn’t need to rise as much, but still gives a nice bread).
For even more unique and delicious ways to use your sourdough discard, check out this amazing list of 35 sourdough discard recipes!
Shop This Easy Sourdough Bread Recipe
- This is a great quality, decently priced enameled cast iron dutch oven, similar to the one I use. Here’s another option for a bit less that’s very similar, too.
- I’ve used Kitchenaid mixers for years to make all my breads – this is the current version of the one I’m using now.
- Here’s a rising bucket that holds a lot and is easy to see when your starter is doubling. Personally, though, I use my glass 2-quart measuring cup with a lid instead of plastic.
- This is my favorite brand of white whole wheat flour (made from hard white wheat).
- And I use this brand for hard red wheat flour (‘regular’ whole wheat). My starter is fed with this.
Timing For Same Day Sourdough Bread
The timing of sourdough bread was hard for me to figure out in the beginning, since it takes longer to rise than regular yeast breads, so I thought I’d share the typical timeline needed to serve a loaf of artisan bread for dinner.
To have this sourdough artisan bread ready for an evening dinner:
- Feed your sourdough starter the night before you want to bake.
- Start the sourdough artisan bread recipe the next morning.
- Let the dough rise until early afternoon before baking and cooling in time for dinner.
Forgot to feed your starter? It happens to the best of us! If you find yourself in that situation, you can feed the starter right when you get up in the morning and let it sit until it is bubbly, usually a couple of hours, and then proceed with the recipe.
Made this way, the bread doesn’t have quite the optimum time to cool, so you’ll have a warmer loaf with a bit more squished crumb – but we’ve sure never minded.
Sourdough Artisan Bread FAQs
Yes, the second rise can happen in the fridge. Let the dough come to room temperature for about an hour before you start to shape and heat the pot.
You will have the best results with a dutch oven or some type of pot with a heavy lid. But if you don’t have one, here’s what you can do:
-After shaping the loaf on the parchment on the counter (or in a small skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.
–Creating Steam: To try and get the crust we all love, you’ll need to create some steam (that’s what the dutch oven does – it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.
–Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
These add-ins can be kneaded into the dough at step 2, after the first step of letting the dough sit for 15 minutes.
A Few of The Many Reader Raves
“Wanted to tell you your sourdough recipe was the best and easiest! It tasted great and I felt like I accomplished my dream of finally making sourdough!” -Stephanie
“Here’s another thank you for the simple recipe. I have been been struggling to find one that want so overwhelming; I don’t want to understand every minute detail of science….I just wanna bake some bread! This is the only recipe that I’ve had success with.” -Brittney
“Since I am new to sourdough, I was skeptical that this would work on my first try. It turned out fantastic.” -Helen
“Thank you for this awesome video! A friend gave me a jar of starter over a month ago and I was hesitant and unsure of how to proceed after watching other videos online. I made my first loaf ever last night and it was incredible. I really appreciate your video, it’s like you’re in my kitchen helping me along the way. All of your tips were super helpful and I now love making bread!” -Tracy
I hope you love this sourdough artisan bread as much as we do – if you make it, be sure to leave a recipe rating to let me know!
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Easy Sourdough Artisan Bread Recipe
Equipment
- stand mixer or hand kneading
- 4-6 qt cast iron pot or baking stone/cookie sheet with steam bath
Ingredients
- 3+ cups (360-400 g) flour white whole wheat, whole wheat, unbleached, or a combo
- 1 ¼ cups (300 g) warm water*
- 3/4 cup (150 g) active sourdough starter 75%-100% hydration (I prefer 80-90%)
- 1 tablespoon (21 g) honey**
- 1 ½ teaspoons (9 g) salt or to taste
Instructions
- Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
- Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
- Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic or a damp towel and let rise for 3 hours, turning and folding the dough once or twice.
- Remove dough, turn and fold again with oiled hands, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough – add more oil to your hands if needed.
- After the second rise, place a square of parchment paper on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
- To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron (or regular cast iron) dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
- When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
- Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
- To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does – it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
- Remove to a wire rack to cool at least 30 minutes before cutting.
Notes
Nutrition
More Sourdough Recipes to Use Your Starter
Find recipes like no-knead sourdough focaccia, sourdough lemon loaf, soft sourdough bagels and much more on the sourdough recipes page here.
This recipe was originally published in 2012 – it’s been updated as recently as 2025.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read our full disclaimer and advertising disclosure.
Just made this bread and it turned out awesome! First sourdough loaf that has actually turned out for me! I found your blog searching for a easy sourdough recipe and we just moved to the Willamette Valley just over 6 months ago from Illinois. Small world! Anyhow, I was wondering if you have tried to ferment this dough any longer than the 5 hours to give it a stronger sour taste?
Yay! How fun that you are ‘local!’ Yes, as I continued to use my starter, I would often have it out for days, using it occasionally over that period of time (I would go off and on with my desire to use it – sometimes it sits in the fridge longer, sometimes not) and by the end it would have more of a sourdough taste. Experiment with it to see what you like (and what flavor your wild yeast are!).
Great thank you! Trying the recipe again today.
Wow! This was the third sourdough recipe I’ve attempted. It was the simplest, which had me a bit worried at first since most of them have much more complex steps. I was pleasantly surprised with the outcome! This just goes to show that sometimes simple is indeed best. Thanks for this awesome recipe!
Super happy to know this, Kaylan – thanks! (oh, and totally agree with simple = best…)
I tried to make this bread today but I did not do a good job. It came out doughy. Here are things that I did differently. Perhaps you can help me determine where I messed up.
First, I did 2 cups white and 1 cup wheat.
I did not preheat the empty pot for 40 minutes for fear I burn myself during the transfer of dough into the pot. Instead, I gave the bread another 30 minute room temp rise time in the pot and then for 10 minutes I preheated the oven to 450. For the first 15 min I kept the bread in the pot. Then (following another recipe I use) I took the partly baked bread out of the pot with the paper and placed it on a baking tray and it went back in for another 18 minutes. I took it out and let it set for 2 hours before cutting. The area near the crust is OK but the rest was quite doughy. But it did have a good tang with my 10 day old fed starter. Any guesses about my misadventure?
Thanks!
Hi Lee – your loaf didn’t cook long enough. If you follow the recipe cooking exactly next time I think you will have success – dropping the loaf in the hot pot isn’t as ‘burnable’ as trying to get it out halfway cooked, I’d think. There’s no reason for that – the loaf will cook all the way when left in the pot and using the directions given. Good luck!
I used this recipe for my second attempt at sourdough bread. You had me at “easy sourdough” in your title. It turned out perfect, even though I forgot to add the honey.
Yay! So happy to hear this, Jan.
Hi! I’ve got my sour dough starter all ready to go and came across your recipe! Can’t wait to try it….it’s got such great reviews! I have a question before I start, I have no cast iron pot or anything with a lid that’s ovenproof. Can I put the dough on a baking sheet and if so would it need covering?
Do you have roasting pan lid that would cover it? That may help create the nice crust. In the end, it’s not essential and you’ll probably enjoy the loaf. The moisture created in the first 15 minutes when tightly covered simple makes a crisper crust. Hope you enjoy it!
Jami! Thanks so much for replying. I actually used my roaster (for chicken etc) with lid and it turned out perfect. I didn’t have parchment paper so left out that part and it was fine. Also I did everything by hand. I’m so excited to have made a real sourdough bread that looks and tastes like the real deal!! The loaf is almost gone so I’m about to start making another this morning after breakfast.!!
Wonderful, Katie – I’m so glad to know this turned out for you!
Best Bread I have ever Made!!! I am obsessed. I cannot stop instagramming my bread. I love all of your tips and great wisdom. I also made your crackers (with rye flour) and they were a huge hit. Thank you so much for you easy instructions and great recipes!
I love hearing this, Tia – thank you so much for taking the time to let me know! And using rye flour sounds wonderful – I’ll have to try it.
Last week I was inspired to try making a yeast starter and making some sourdough, but I was intimidated by all of the really complex three-day recipes I saw online. This recipe was great for my first try. I used red whole wheat and omitted the honey. I added a little more water because the dough seemed a little too dry. The end result was a fairly heavy loaf with a decent ride and a delicious crust (and a little too much moisture in the middle, so maybe I’ll add less water next time). Thanks!
I meant to say “a decent rise.”
Good to know that this turned out for you on the first try, Geoff!
You say use white whole wheat unbleached or combo flour. Is that strong bread flour?
2Also why use honey, can you use sugar instead?
3 I like to put turmeric and a bit of olive oil in my bread, would that be good?
Regards Inge
This recipe works best (biggest holes for nice texture) with unbleached all-purpose flour and just some whole wheat. White whole wheat isn’t as heavy as regular red wheat, so is preferable. You can use all unbleached or a combo of the two, and of course you can try with 100% white whole wheat, but my experience is that it produces a heavier loaf.
You can use sugar instead of honey – my preference is always honey in breads.
Use whatever flavoring you’d like to make this your own – that’s the best part of doing it yourself!
Great recipe. I have some start and need a new bread recipe I am exited to try this, I am wondering why the pot needs to be in such a hot oven for 40 minutes. This seems like a long time to keep my oven on just to heat a pan. I can see myself skipping this step. You have clearly mastered this recipe feedback would appreciated.
It take awhile for cast iron to become fully heated and placing the dough in the hot interior and putting the lid on traps the moisture, which creates that artisan crust like the professional bakers get. This technique was perfected by the people at America’s test kitchen and I also use it on my regular Easy Artisan Bread to get that great crust too. Of course it’s up to you, but I’d never skip this step. 🙂
Thank you! That is all I needed to know. I’ll just have to do some planning and roast a couple heads of garlic at the same time. 🙂
After having dinner in a great seafood restaurant that served fresh sourdough right out of the cast iron pot, our friends gave us a pot. So, I decided to tackle the sourdough recipe, even though I am a very bad baker. After about 5-6 days it seemed the starter was ‘starting’ in our chilly kitchen, so it was go-time. I followed the recipe Easy Sourdough Artisan Bread as closely as possible, and the bread TURNED OUT AMAZING!!!!!!! It looks like it came from a professional kitchen and tastes like it too! Still can’t believe I was able to make this loaf since I have never had luck with baking.
Wonderful, so great to know this, Janet!!
Hi! I’m preparing to make this recipe as my first stab at sourdough–yay! My question is when/how do I need to prepare my refrigerated starter for this recipe? I’ve heard a lot of different things, from setting it out days before to setting it out and feeding it just a few hours before. Help!
It does need to be active before making any type of bread, Emily. If you want the best results, you’ll want to leave it out/feed it until it doubles in size, however long that takes you in your environment (less time in warmer climates, etc.).
Ooh I made this today and it is delicious! Finally holes and a great chew! Easy too! Wanting to make demi loaves but need
A pot that isn’t round. Any ideas. Thinking of using cookie sheet with foil pan to cover?
Thanks
Some people have used a baking stone + roasting pan cover with good results, Donna. I think your idea may work, but since it wouldn’t be able to be preheated fully, maybe spritzing the dough with water before covering to create the steam you’d get with the hotter enamel pot? I haven’t tried it – just thinking it may work for you!
It is a soft dough, Laurette, like many artisan breads (it produces the airy interior), but if it’s unworkable, you can add a bit more flour. There are many things that can affect doughs (temperature, humidity, type of measuring) so go ahead and adjust to your situation. Just err on the side of less flour than more.
What should this dough be like on the 3 hr rest?
Ah! This looks beautiful and I can’t wait to try it. I just made a starter for the first time and am excited to try my hand at bread making. Some questions.
Re: step 3: does it matter what type of oil I use? Would evoo work?
I don’t have a dutch oven or baking stone…could I use a casserole dish with a lid?
Thank you!
Great Karrie! You can use any oil you like – I usually use olive oil. If the casserole can withstand the high heat it should work!
Ahh!!! Jami thank you so much for the tips, and time you’ve taken to answer my questions! I will do just as you said…..and patiently wait 🙂 thank you thank you!
You said a baking stone would work instead of a dutch oven but what do you use to cover it if you’re using the stone? Does it need to be covered for the first half of baking?
No, the recipe from Artisan Bread in 5 Minutes just wets the dough on the stone and leaves it uncovered. You can use a turkey roaster lid if you have it, though I think that would only work if your stone is rectangle. These will work, but I think the best crust comes from the cast iron pot. 🙂
Hi, thanks for the recipe. My only concern is that I don’t have a kitchen aid only a Thermomix. What else can I do? Thanks
I’m not familiar with a Thermomix, June, but you can always do it by hand if you can’t adapt to your machine.
Oh my goodness I am so beyond thrilled with how this loaf turned out! It’s literally my first sourdough (with no added commercial yeast) loaf that has turned out looking good and tasting great! We had friends over and had this with BBQ chicken and it was perfection! This is now my go-to recipe, thank you! thank you!!!!
Yay! So happy to know this, Katie – thanks for sharing. 🙂
Thank you so much for this recipe–it’s the reason I got into sourdough starter two years ago, and it’s the outcome I’ve been searching for since! I am delighted to be able to make artisan bread that doesn’t take two days, and I love the fact that it requires starter, honey, water, salt, and flour. Period. I will be making this bread weekly!
So happy to read this, Rebecca – thanks!